DIRECTIONS

Line the base and sides of a 22cm spring form pan with baking paper

Place 1¼ cups almonds in a food processor, coarsely blend and set aside.

Place biscuits in a food processor and blend to a medium crumb. Melt butter in small saucepan. Reserve ½ cup almonds for filling – add remainder to pan, stir constantly until starting to brown. Stir in biscuit crumbs. Press firmly into base of spring form pan. Chill for 30 minutes.

Soften gelatine in combined citrus juices in small pan. Dissolve over low heat, do not boil.

Reserve 4 mango slices for decoration, chop remainder. Set aside

Beat egg whites to soft peaks. Gradually beat in sugar to make a firm meringue. Set aside.

Beat ricotta and yoghurt together until smooth. Add gelatine mixture and beat until smooth.